Has anyone made a stout or some type of dark beer with coffee as an adjunct? Have you used coffee grains or directly added expresso coffee after the boil? What type of flavor did it add? Was it too strong or noticeable?

My procedure with the coffee was to lightly crack (with a rolling pin) 2 ozs. of French Roast beans. Place in a sanitized nylon hop bag with a few sanitized marbles (to weigh bag/beans down)and add to secondary for 2 weeks.

I tasted of course at bottling and was fairly balanced. Coffee flavor was up front, but not overwhelming.

I've done this once, with an Irish stout. I brewed my coffee as usual and added half of a pot to a 2-1/2 gallon batch. It tasted good, but I decided that I'd rather drink coffee when I want a coffee taste and beer when I want a beer taste.

The amount you use will vary according to what coffee you use and how strong it is. The one I used French Market, made with one tablespoon grounds per cup of coffee. A full 12-cup pot should be just about right for a 5-gallon batch.

Just bottled an oatmeal espresso stout that used both dry beaning and espresso added at bottling. My advice is to underhop if you're gonna use coffee. The bitterness from the coffee will really compensate for the underhopping. I brewed 3 test batches of stout before I got a recipe that would compensate for the coffee.